Key Staff

Chef Matthew Brennan - Executive Chef
 The kitchen has been my lifelong career. I started as a dishwasher and then attended the Culinary Institute of America, and worked in New York City, the Outer Banks of North Carolina and opened several Italian restaurants in Charlotte, North Carolina. I worked as the Executive Chef at Ruth's Chris Steakhouse for five years, then moved to Hawaii with Four Seasons Hotels, then to Denver as Executive Sous Chef at the Denver Marriott City Center, finally arriving here at The Vinoy as executive Chef.

Chef Michael Morlan - Pastry Chef
 Pastry Chef Michael Morlan found his sweet spot, joining the team at The Vinoy Hotel 25 years ago as a line cook. Various promotions to leadership positions in the kitchen led him to this place.

Sean McGrath - Director of Event Operations
 Food, Beverage, and Service has been my passion and lifeblood beginning at the age of 14 when I started my career scooping ice cream at Carvel in my hometown of Fort Lauderdale, Florida. As I pursued my Bachelor of Science at the Rosen College of Hospitality Management/University of Central Florida, I worked for Outback Steakhouse as Kitchen Manager and International Trainer opening locations abroad. After College, I took a leap of faith into Hotel Management joining Marriott International in 2003 as an Assistant Restaurant Manager in Atlanta. A year later, I was fortunate enough to return to my home state of Florida and joined the Vinoy Renaissance Resort team as Restaurant Manager overseeing the Clubhouse Restaurant. Over the next 7 years, I managed all of the various Food and Beverage Outlets here at the Vinoy as Lead Restaurant Manager. In 2011, I moved disciplines and became a Banquet Manager overseeing the service and set-up of all events held at the Vinoy. In 2017, I was promoted to the Director of Event Operations where I continue to lead the Banquet Team.